Esquites Mexican Corn

Drescription

This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.

Ingredients

• 4 large ears corn, husked
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 scallion, sliced
• ¾ cup crumbled cotija cheese or queso fresco, plus more for garnish
• ¼ teaspoon lime zest
• 1 tablespoon lime juice
• ¼ teaspoon salt
• pinch of chipotle chile powder

Directions

1. Preheat grill to medium-high.
2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
3. Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
4. Cut the kernels from the cobs. Add to the bowl and toss to combine.